Shelly's Recipe

HAMBURGERS PARMIGIANA

Category: Burgers

1/4 cup minced scallions
1 tsp dried basil, crumbled
1 tbsp Italian parsley, minced
1 1/2 tbsp parmesan cheese, grated
1/4 tsp nutmeg, fresh grated
1/2 tsp fresh ground black pepper
1 cup dry bread crumbs, fine
2 large egg whites
1 1/2 lbs ground beef, extra lean
1 tbsp water
3/4 cup tomato sauce, (recipe follows)
6 thin slices mozzarella cheese

Light Tomato Sauce
2 tbsp olive oil
1/3 cup red onion and peeled carrots, finely minced
1 1/2 tsp garlic, minced
1 (28 oz) can Italian plum tomatoes, coarsely chopped
1/2 tsp coarse salt and black pepper
1 tsp sugar
2 tsp crumbled dried basil

Hamburgers: Adjust oven rack to upper portion of oven and preheat to 425. Lightly grease a shallow baking pan with vegetable cooking spray; set aside.

In a deep bowl, combine scallions, basil, parsley, Parmesan cheese, nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white. Add meat and mix well. Shape into 6 oval patties.

In a small bowl, beat remaining egg whites with water. Place remaining 1/2 cup bread crumbs on a piece of wax paper. Dip patties in egg white mixture and thoroughly coat with bread crumbs. Place in prepared pan and bake until coating is crisp and lightly golden, about 15 minutes.

Remove from oven and spoon 2 tbsp of tomato sauce over each patty. Place one slice of cheese on top of each and return to oven. Bake until sauce begins to bubble and cheese is melted, about 5 minutes. Transfer to platter and serve.

TOMATO SAUCE: In a 12 inch skillet, heat oil over medium heat. Turn heat to low; add onion and carrot. Cook, stirring constantly, until soft but not brown, about 4 minutes. Add garlic and continue to cook for an additional minute. Stir in tomatoes, salt, pepper, sugar, and basil. Turn heat to high and bring to a boil. Reduce heat to medium and cook, stirring frequently, until slightly thickened, about 25 minutes. Remove from heat, cover pan, and let sauce rest for at least 1 hour before using.